VANILLA ICE CREAM V
No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Provided by JKINFLA
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 55m
Yield 32
Number Of Ingredients 5
Steps:
- Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 12.2 g, Cholesterol 32.4 mg, Fat 9.7 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 27.5 mg, Sugar 9.5 g
GELATO-STYLE VANILLA ICE CREAM
Gelato is denser than ice cream - it has less air whipped into it - and it's made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield about 1 quart of gelato-style ice cream
Number Of Ingredients 6
Steps:
- Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
- Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
- Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
- Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC VANILLA ICE CREAM
Make and share this Classic Vanilla Ice Cream recipe from Food.com.
Provided by PalatablePastime
Categories Frozen Desserts
Time 5m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a blender or food processor until sugar dissolves.
- Refrigerate until needed for ice-cream maker.
- Pour into the ice cream maker and follow your ice-cream maker's instructions for freezing.
- Note: Due to variances in operating times on different models, that is not included in the prep time.
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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11 BEST VANILLA ICE CREAM BRANDS, RANKED - PUREWOW
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Author Katherine GillenPublished 2022-06-16Estimated Reading Time 7 mins
- Jeni’s Honey Vanilla Bean Ice Cream. Best Overall Vanilla Ice Cream. Value: 18/20. Flavor: 20/20. Quality: 20/20. Texture: 20/20. Scoopability: 18/20. Total: 96/100.
- Breyer’s Natural Vanilla Ice Cream. Best Value Brand. Value: 20/20. Flavor: 18/20. Quality: 17/20. Texture: 17/20. Scoopability: 20/20. Total: 92/100. If our childhood memory served us right, Breyer’s would be kind of meh and better served as an afterthought alongside a giant piece of blueberry pie.
- Homemade Brand Natural Vanilla Bean Ice Cream. Best Vanilla with Beans. Value: 19/20. Flavor: 18/20. Quality: 18/20. Texture: 18/20. Scoopability: 18/20. Total: 91/100.
- Blue Bunny Homemade Vanilla Ice Cream. Best Texture. Value: 19/20. Flavor: 16/20. Quality: 17/20. Texture: 18/20. Scoopability: 20/20. Total: 90/100. On first taste, Blue Bunny’s regular vanilla (they also have a vanilla bean flavor) is creamy but not too heavy, with a lot of vanilla flavor that tastes pretty authentic.
- Graeter’s Madagascar Vanilla Bean Ice Cream. Fanciest Flavor. Value: 16/20. Flavor: 17/20. Quality: 20/20. Texture: 19/20. Scoopability: 17/20. Total: 89/100. Some vanilla ice cream tastes sweet and nostalgic…like birthday cake or marshmallows.
- Häagen-Dazs Vanilla Ice Cream. The Ina Garten Approved One. Value: 16/20. Flavor: 16/20. Quality: 18/20. Texture: 19/20. Scoopability: 18/20. Total: 87/100. Listen, we know Ina Garten fills her six chest-freezers exclusively with Häagen-Dazs vanilla.
- Member’s Mark Super-Premium Vanilla Ice Cream. Value: 16/20. Flavor: 15/20. Quality: 17/20. Texture: 20/20. Scoopability: 18/20. Total: 86/100. Without even scooping into this pint, we had a feeling it would be the richest ice cream we tasted.
- Blue Bunny Vanilla Bean Ice Cream. Best Ingredient List. Value: 16/20. Flavor: 15/20. Quality: 15/20. Texture: 19/20. Scoopability: 20/20. Total: 85/100. We preferred the recognizable ingredient list of this vanilla bean to Blue Bunny’s regular vanilla ice cream (which comes with a few stabilizers), but the taste was way too eggy to edge out the competition, and the texture wasn’t quite as creamy.
- High Road Vanilla Ice Cream. Richest Flavor. Value: 13/20. Flavor: 14/20. Quality: 20/20. Texture: 20/20. Scoopability: 17/20. Total: 84/100. A theme among the premium ice creams we tasted?
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